How to properly brew tea in a teapot?

The tea ceremony is an extraordinary tradition that follows its specific guidelines and characteristics. While it may appear simple, just pouring tea leaves into a teapot, adding hot water, and drinking the resulting brew, it becomes much more meaningful when we emphasize its significance. For many families, tea-drinking is a cherished event, a complete spectacle in itself. That is why it is crucial to prepare tea correctly, taking into account its unique qualities, in order to savor its delightful flavor and distinctive fragrance.

Briefly about the varieties

China is widely considered to be the birthplace of tea, even though many mistakenly attribute its origins to India. With a history that spans over 3 millenia, today there are more than a thousand different varieties of tea known worldwide.

However, there are 6 main varieties of tea, with their visual features, aroma, infusion strength, taste, and other characteristics primarily determined by the length and method of enzymatic oxidation before drying. These six main varieties are:

1. Green tea: This type of tea is unoxidized or only slightly oxidized. It has a dry mixture that ranges in color from pale to dark, depending on the production process. It is known for its "herbal" notes and pleasant tartness.
2. Black tea is heavily oxidized, resulting in dark brown leaves. When brewed, it has a shade ranging from terracotta to brown-red. It has a floral or honey scent, and a sweetish, moderately tart taste, without any bitterness.
3. White tea is made from tea buds that haven’t fully blossomed, and is highly oxidized. It has a light shade, with a slight yellow tint. Since the leaves are not twisted, the tea buds are large but light, and they quickly open when steeped. It has a floral aroma, and a sweet and mild aftertaste.
4. Yellow tea is oxidized similarly to green tea. It is considered an elite variety, and some types are even banned from being exported from China.
5. Oolong, or Red tea, has a distinct flavor that sets it apart from other types of tea.
6. Puer tea is produced using a combination of buds and fully-grown leaves sourced from ancient trees. The flavor, aroma, and hue of the tea can differ based on the maturity of the raw ingredients.

When it comes to different types of teas, it can be quite overwhelming. There are white teas, pressed teas, teas in sticks and bags, granulated teas, and teas in capsules. They can also be classified based on the type of tea tree and their origin, such as Chinese, Indian, Ceylonese, Japanese, African, Turkish, Iranian, and others. However, the most significant distinction lies in the duration and method of oxidation.

This event holds a significant value in various regions across the globe.

To illustrate, in China, the act of collectively drinking tea is considered a symbolic gesture of bringing people together. Offering someone a cup of tea can be seen as a sign of respect, a plea for forgiveness and reconciliation, or an expression of gratitude. It is customary in this country to pour and serve tea to those who are younger or have a lower social status compared to the older counterparts, and never the other way around.

Unlike other countries, in Japan tea is consumed during every meal, whether it’s breakfast, lunch, or dinner. Additionally, it’s even enjoyed with rice, which adds a symbolic touch to the experience.

In contrast, India is known for their ability to create frozen tea drinks. As for Sri Lanka, their preferred form of tea is strong masala tea, which is sweetened with sugar, milk, and a blend of delicious spices.

Nevertheless, the tea ceremony exhibits unique characteristics across different countries:

• In Tibet, guests are presented with a bowl filled to the brim with tea, and it is customary to only sip half of it during conversations, as the bowl is continuously refilled.
• In Thailand, tea is exclusively brewed in transparent vessels.
• Kazakhstan has its own methods and recipes for preparing this beloved beverage.
• In Uzbekistan, the amount of tea poured by the host is inversely proportional to the level of respect they have for their guest.
• In Iran, tea is consumed solely from a specialized container known as an "armud".
• In Azerbaijan, during the process of matchmaking, if the bride’s relatives are initially reluctant to accept the marriage proposal, the matchmakers are served tea and sugar separately. However, if an agreement is reached, the tea is promptly sweetened.

Choose the Right Water for Your Tea

Temperature

Boiled and cooled water at a temperature of about 80°C is suitable for almost all types of tea. However, only black tea can be steeped directly with boiling water.

In order to determine the ideal brewing temperature, it is important to observe the appearance of the water. As the water cools, it undergoes changes. Once it becomes slightly cloudy and small bubbles start to appear on the surface, it can be considered to have cooled to the appropriate temperature.

Hardness

The taste of a drink will deteriorate with an increase in this indicator. It will acquire a bitter and unpleasant astringent flavor.

When brewing tea, it is best to choose a liquid with low levels of calcium and potassium.

What to brew tea in

When it comes to black teas, it is recommended to use teapots that are made of ceramic, porcelain, or earthenware. On the other hand, glassware is the preferred choice for brewing green, white, and red teas. As for puerh tea, the most popular teapots for brewing this type of tea are made of clay.

A crucial requirement for all teapots is that they should have a lid that fits tightly.

The procedure is fairly straightforward, all you have to do is become accustomed to it and after that, everything will occur automatically.

Black

1. Begin by heating the water. If it has already reached the boiling point, wait until it becomes slightly cloudy and bubbles begin to form on the surface.
2. Next, pour the tea leaves into a clean teapot. It is important for the teapot to be free from any residue, and even better if it has been sterilized beforehand.
3. Determine the desired amount of tea. This will vary depending on individual preferences and tastes, but it is generally recommended to use 5 grams of leaves per 1 cup of tea. Feel free to add more if desired.
4. Pour water into the teapot, filling it up to one-third of its capacity. Close the lid tightly and give it a gentle shake. Then, top up the teapot with more water and let it steep for 2-3 minutes.
5. Once the tea leaves have settled at the bottom, the brew is now ready to be enjoyed.

It is important not to overfill the pot. Leaving some space inside the brew pot is crucial for allowing steam and foam to circulate.

Green

The process is exactly the same as the previous one, with only a few differences:

• It is important not to add water that is too hot for this particular variety. The temperature should not exceed 80 degrees Celsius.
• Start by adding the tea leaves to the pot, and then pour in the water, but only enough to cover the leaves. Next, discard the first infusion and fill the teapot with water, filling it up to about two-thirds of its capacity.
• The green tea should be steeped for 2 minutes.

Yellow

Also a rather temperamental type, which requires special preparation:

• Brewing this variety with boiling water is not permissible! This will ruin both the taste of the drink and its beneficial properties.
• Filtered water is preferable. Temperature – 70-80°C.
• The teapot can be made of glass or clay.
• The ideal quantity of leaves – 4 grams per 200 ml of water.

White

An incredibly fragile type. A single misstep and the beverage will be ruined beyond repair.

• Only soft and boiled water should be used. No tap water!
• The temperature should be between 70 and 80 degrees.
• A unique characteristic of white tea is that it can be brewed in dishes without a lid, as the leaves don’t require steaming but need air circulation.
• The optimal ratio is 4-6 grams per 300 ml.
• The brewing time should not exceed 30 seconds.

Red

A unique type of tea possessing a vibrant aroma and a robust "smoky" taste infused with hints of fruit and honey. It pairs incredibly well with additives such as lime, mint, milk, and cream.

• Uses only soft water with a minimum temperature of 95°C.
• Optimal brewing vessels include clay, cast iron, glass, or porcelain pots.
• The recommended ratio of the dry tea leaves is 4-6 grams per 400 ml of water.
• Steeping time should be around 2 minutes.

It is advisable not to reuse the tea leaves for subsequent brews.

Oolong

• The brewing process for both dark and light varieties of tea involves using water that is heated to a temperature of 85°C. It is important for the water to be purified, and using filtered water is even better.
• The container used for brewing can be made of clay or porcelain.
• To brew the tea, pour at least 5 grams of the dry tea leaves into the heated container. Allow the leaves to open for a few minutes before adding 200 ml of water.
• The tea should be infused for 2 minutes before being served.

Carcade

If you want to make a hot drink, carcade is brewed in the same way as black tea. However, many people prefer to enjoy carcade cold, and the brewing method changes for this:

• For each cup of tea, two spoons of carcade leaves are placed into the teapot. The teapot is then filled with water up to the brim.
• Tightly close the teapot with a lid and wait for 6-8 minutes.
• Pour the resulting infusion into a separate container, and then refill the teapot with water.
• After 5-6 minutes, mix both infusions together.
• Allow the mixture to cool down. Your carcade tea is now ready!

Herbal

Given that these types of infusions are frequently employed for therapeutic purposes, it is imperative that the water being used is both pure and gentle.

• Temperature: 80°C.
• The recommended dosage is 1 tablespoon of the mixture per 200 ml of water.
• The steeping time required will vary depending on the type of herbs being used. For seeds, steep for no more than 5 minutes, while for flowers and leaves, steep for 3 minutes.

How to brew tea in a teapot with a press

The process for preparing any kind of tea remains consistent. The only variation lies in the design of the French press itself:




• Place the tea leaves into the flask.



• Add hot water to the mixture.



• Cover the brew pot with the plunger, without pressing down the strainer, and let it steep for 2-3 minutes.



• Afterwards, press down the strainer and pour the tea into cups.





An advantageous feature compared to a regular teapot is the inclusion of a filter. This ensures that the leaves are contained within the flask and do not end up in the cups.